Super simple and fabulous as appetizer or side dish : sweet corn. Boil the entire corn in salted water for approx 20 mins. Drain and bake in the oven at 180° (or grill) with a mixture of butter and olive oil, pepper and salt until ready to eat. Garlic, wasabi, lemon are all optional. Great … More Sweet sweet corn
Polpette di sarde is a traditional dish in Sicily. I’m sure the Sicilians will not disapprove the variant based on mackerel. For 3p mix 600 grams of mackerel filets(with skin), 1 onion, 4 garlic cloves, 50 grams of bread crumb, salt, pepper, a handful fresh parsley and some mint leaves in a blender (roughly). Add … More Mackerel balls joined by a little salad
Buy good quality chicken, with skin. Chop a handful of fresh parsley and a few mint leaves. Mix with lemon zeste. Put the herbal mixture just in between the skin and the meat of the chicken, but fold the skin back on the meat. Add pepper and salt and a drizzle of olive oil. Bake … More Crispy chicken and beet root couscous
Slice 2 medium sized eggplants and put the slices in a colander with salt. After 30-60 mins, rinse the eggplant, and dry. In the meanwhile mix 2 table spoons of chopped fresh mint, 2 finely chopped garlic cloves, pepper, salt and some olive oil. Put the slices eggplant on baking paper. Marinate the eggplant in … More Outside temperature around 35°, oven temperature 180°, that’s hot!
Although grapefruit is a winter ingredient, it’s a perfect to use in a summer dish. Green beans, or asparagus beans (less work to cut the ends of ;-))are at their best in this season. Cut 400 grams of green beans in pieces of 3-4 cm. Add 4 chopped garlic cloves, 1 spicy little pepper and … More Grapefruit and salmon in a lovely summer recipe
Cauliflower is popular again, and that’s a good thing, because it’s healthy, it’s cheap and can be prepared in some many different ways. Magimix does the job today. Put the cauliflower in the blender. Mix the ‘cauliflower-flower’ with 50 grams of almond flower, pepper, salt and 1 table spoon of dried basil. Add 4 eggs. … More Cauliflower pizza
Once you have eaten a pizza in Napoli, you will rarely reach the same level of pizza dough at home.That’s why I prefer to work with puff pastry instead, thin and cripsy. For 2 p cover 1 puff pastry (I prefer the square ones) with a mixture of 150 grams of ricotta, 2 chopped garlic … More Flat puff pastry
I’m not an expert in discovering eatable plants (although I try;-)), but wild fennel is an easy one with its combination of the typical smell and shape. Walking a few meters outside our living place here in Siena I discovered several little bushes of that fabulous wild herb. The edition of June 2017 of my … More Sardines, tomato, wild fennel and pasta? Real Italian!!!
Wikipedia learns us that this Chianina cow, an old Etruscan kind, is huge and is raised in Val di Chiana. The meat contains a low amount of cholesterol and has a great flavor. If you eat a Bistecca alla Fiorentina you get that cow on your plate. Dario Cecchini’s macelleria couldn’t sell me a bistecca … More Chianina beef
Jamie Oliver is fan, the Tuscan cookbook makes publicity, and since today I can say to have a good reason not to be a fanatic vegetarian (although I often cook that way). Panzano is a village on the Chianti route which is the alternative SR222 between Florence and Siena. Gerda and I collect Ingrid at … More The famous macelleria Cecchine of Dario
Doc V's Healthy Kitchen 